While room service has become one of the “must haves” in modern healthcare foodservice, many facilities still struggle with the basics. What makes room service unique is the balance between different aspects of service—from food quality, plating and presentation to customer service and proper temperature maintenance. One persistent challenge has been the lack of proper heat retention which also leads to a higher volume of food waste, impacting the bottom line and patient satisfaction scores.
Enough is Enough
After 6 years of dealing with inconsistent temperatures and food waste, Executive Chef John Mastacciuola at Stony Brook Hospital, NY was eager to find a solution that improves the quality of the nearly 2000 meals that are served each day.
“Obviously the main issue was keeping food hot. It’s a big hospital and we do a lot of traveling…19 different floors. Since we’ve used the new process with Cambro’s Camduction, it’s much better than it was before.” says John.
“The Camduction improved the quality and less patients are sending cold food back; the food waste is now minimal.”
With Cambro’s Camduction Stony Brook Hospital foodservice team can focus on what they do best rather than worrying about food temperatures and returned trays.